A traditional Rhode Island Style hotdog is made with simple meat sauce and topped with white onion and yellow mustard. Here's my take on a RI style hotdog, it's kicked up a bit with the addition of crispy onion and honey mustard. And Yes, this Recipe won First place Chef's Choice at the 2024 Jack Daniels World BBQ championships!!
2 lb. (SRF)Snake river farms all beef hotdogs
2 packages St Pier Brioche sub rolls
1 package crispy onions
1/2 Sweet onion diced
Honey Mustard
Celery Salt
Meat sauce
2 lbs. SRF ground brisket trimmings(or ground beef 80/20)
10 oz. Ketchup
3 Tbsp. Smokin' Hoggz All-Purpose Applewood rub
1 Tbsp. Worcestershire sauce
1 TBSP. Soy sauce
2 tsp. dry mustard
1/2 tsp. celery salt
1/2 tsp. nutmeg
1/2 tsp. all spice
1/2 tsp. fresh grated ginger
Brown the ground beef in pan and drain all but about 2 T of fat, add in rest of meat sauce ingredients and simmer on low for about an hour, stirring frequently.
While the meat sauce is simmering prepare the grill for indirect cooking.
Score the hotdogs in a criss-cross pattern(this will help hold the meat sauce when applied and create some nice crispy bites when cooked).
Cook hotdogs over direct heat, being careful not to burn them, then finish indirect.
After cooked, place each hot dog in a bun, spoon over with meat sauce, sprinkle with sweet onion and crispy onion, drizzle with honey mustard and a light dusting of celery salt.
serve and enjoy